Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
Hui-Erh Chai, Shiowshuh Sheen
Topics & Concepts
Allyl isothiocyanatePreservativeChemistryFood scienceAcetic acidPascalizationHydrostatic pressureSalmonellaHigh pressureBiochemistryBiologyBacteriaEngineering physicsPhysicsThermodynamicsEngineeringGeneticsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMeat and Animal Product Quality